Hi there! I’m happy to be here at Bakelife and to be in the company of other keen bakers, I love talking about food as much as I love eating it! The first recipe I’d like to share are these yummy savoury muffins. 🙂

I was in the kitchen and my 10 year old son asked me what I was making and I told him “Muffins”. He looked at the ingredients on my chopping board expecting to see chocolate (or some other mouth watering ingredient) and said “ew they aren’t muffins, they are ‘muffins of DEATH” bahaha!…..how rude!

I was taught this recipe by a very talented Baker and have made and sold a thousand since, they are so good! I make large Texas sized ones and they are large enough to eat for lunch. They are cheesy with a light texture and filled with tasty butternut pumpkin and fresh spinach. Also added sun-dried tomatoes and feta make them super tasty, adding a bit of sharpness.

 

Here’s what you need…..

 

350 grams (12 oz) butternut pumpkin

pinch table salt

200 grams large, fresh spinach leaves (1 cup when wilted & chopped)

3/4 cup crumbled feta (approx 100 grams)

1 packed cup grated tasty cheese (or your favourite kind)

1/4 cup sun-dried tomatoes

115 grams butter

2 large eggs (I use size 7’s)

2 cups standard flour

3 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3/4 cup milk

 

…..and here’s the link to the walkthrough on my blog, Tania’s Kitchen – http://www.taniaskitchen.co.nz/pumpkin-spinach-feta-muffins/

 

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